Impact of commercial oenotannin and mannoprotein products on the chemical and sensory properties of Shiraz wines made from sequentially harvested fruit

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dc.contributor.authorLi, S.
dc.contributor.authorBindon, K.
dc.contributor.authorBastian, S.
dc.contributor.authorWilkinson, K.
dc.date.issued2018
dc.description.abstractThe tannin and polysaccharide profiles and therefore sensory properties of wine are influenced by fruit maturity at harvest, and practices employed during winemaking. This study investigated the extent to which commercial winemaking supplements (skin and seed tannins, and mannoprotein (MP)) can enhance the mouthfeel properties of red wine, in particular, wine made from grapes harvested before commercial ripeness (early-harvest). Supplements were added to wines made from Shiraz grapes harvested at 20.8 and 24.5 °Brix. The chemical composition and mouthfeel properties of wines were then determined by high performance liquid chromatography and descriptive analysis (DA), respectively. Wines made from riper grapes had higher levels of tannin than wines made from early-harvest grapes, but similar polysaccharide levels were observed. The addition of seed oenotannin yielded higher tannin levels than addition of skin oenotannin, particularly for wines made from early-harvest grapes. The DA panel perceived sensory differences between H1 and H2 wines, but could not perceive any effect of supplementation on wine mouthfeel properties, with the exception of a minor increase in sweetness, attributed to mannoprotein addition to H1 wines, even when MP was added to wines at 2.5 times the level recommended for use in Australia.
dc.description.statementofresponsibilitySijing Li, Keren Bindon, Susan Bastian and Kerry Wilkinson
dc.identifier.citationFoods, 2018; 7(12):204-1-204-17
dc.identifier.doi10.3390/foods7120204
dc.identifier.issn2304-8158
dc.identifier.issn2304-8158
dc.identifier.orcidLi, S. [0000-0002-0246-8948]
dc.identifier.orcidBastian, S. [0000-0002-8790-2044]
dc.identifier.orcidWilkinson, K. [0000-0001-6724-9837]
dc.identifier.urihttp://hdl.handle.net/2440/117546
dc.language.isoen
dc.publisherMDPI AG
dc.relation.granthttp://purl.org/au-research/grants/arc/IC130100005
dc.rights© 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
dc.source.urihttps://doi.org/10.3390/foods7120204
dc.subjectAdditives; mannoprotein; polysaccharides; sensory evaluation; tannin; wine
dc.titleImpact of commercial oenotannin and mannoprotein products on the chemical and sensory properties of Shiraz wines made from sequentially harvested fruit
dc.typeJournal article
pubs.publication-statusPublished

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